Happy Valentine’s Day everyone ❤️❤️! I’ve already been eating all the See’s Candies Chocolate Bordeaux truffles prior to today, well-deserved I feel. I finally got my appetite back after the surgery, and it was high time for some of my favorite treats. Speaking of which, I decided to share one of my other favorite desserts with you this Valentine’s Day: creamy, decadent, custard based Easy Limoncello Creme Brulee!
Because let’s be real. You need this in your life.
Quick back story. I absolutely adore Creme Brulee. The contrast between the creamy custard and the crunch of the caramelized sugar is literally heaven in a ramekin. Ergo, my first gift a la kitchen was not a chefs knife, but a kitchen blow torch for sugar caramelizing! Along with 4 ramekins, and a baking dish with a ramekin rack so I could make my very own Creme Brulee.
Reasons to make your own Easy Limoncello Creme Brulee:
- The title says it all: way easier than you’d think.
- You get to mess around with a blow torch. Practice a little with it first; leave at least a couple inches between the outer flame and the sugar at first to get used the heat level and get a feel for it.
- Um….ULTIMATE DATE NIGHT DESSERT! A dessert course? That’s homemade Limoncello Creme Brulee?? ????????????????????????
PS. Make sure to leave enough time to cool down your creme brulee after cooking. Gotta make sure the custard firms up before adding the final caramelized sugar touch!
Now go have a great Valentine’s Day ????????????! Preferably with some homemade creme brulee ????.Print
- 1 large egg, yolk and white
- 4 large egg yolks
- ½ cup sugar, plus 2 teaspoons for each ramekin
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon Limoncello
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and ½ cup of the sugar together on low speed until just combined.
- Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled.
- With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and limoncello and pour into 6 to 8-ounce ramekins until almost full.
- Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm, one to two hours, up to overnight.
- To serve, spread 2 teaspoons of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.